Keto Jalapeño Cheddar Biscuits Recipe: Perfect Low-Carb Snack

Keto recipes have taken the world by storm, but it’s not always easy to find ones that deliver on both taste and simplicity. Enter these Keto Jalapeño Cheddar Biscuits—a savory, cheesy delight with just the right kick of spice. Whether you’re meal-prepping for the week, planning a keto-friendly brunch, or just craving something warm and comforting, these biscuits check all the boxes. Ready in under 30 minutes, they’ll quickly become a household favorite.

Why These Biscuits Stand Out

Forget bland and dry low-carb snacks—these biscuits are buttery, cheesy, and full of flavor. Jalapeños bring a nice heat without overpowering things, while cheddar gives you that rich, sharp taste. Plus, they’re made with almond flour, keeping the carb count low but the texture fluffy.

The best part? You don’t need fancy ingredients or a complicated process. It’s a simple mix, bake, and enjoy kind of recipe.

Ingredients You’ll Need

Here’s what you’ll want on hand before starting:

• 2 cups almond flour
  This keeps it gluten-free and low-carb while giving the biscuits that crumbly texture.
• 1 tsp baking powder
  Helps the biscuits rise a little, making them light and fluffy.
• ½ tsp salt
  Balances the flavors.
• 1 cup shredded cheddar cheese
  Use sharp cheddar for the best flavor. Mild cheddar works too if that’s what you prefer.
• 1-2 jalapeños, finely diced
  Adjust the amount based on how much heat you like. Remove the seeds if you want it milder.
• 2 large eggs
  These hold everything together while adding moisture.
• ¼ cup melted butter
  Makes the biscuits rich and buttery.
• 1 tsp garlic powder (optional)
  Adds an extra layer of flavor.
• ¼ tsp black pepper (optional)
  A little kick without overpowering the jalapeños.

Step-by-Step Instructions

1. Prep your ingredients
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. While the oven heats up, dice your jalapeños and shred the cheddar if you haven’t already.

2. Mix the dry ingredients
In a large bowl, combine the almond flour, baking powder, salt, garlic powder, and black pepper. Stir everything well so the flavors are evenly distributed.

3. Add the cheese and jalapeños
Toss the shredded cheddar and diced jalapeños into the dry mixture. Coating the cheese and peppers in the flour mixture helps them stay evenly spread out in the final dough.

4. Stir in the wet ingredients
Crack the eggs into a separate bowl and beat them lightly. Add the melted butter, then pour this wet mixture into the dry ingredients. Stir until you get a thick dough. It should be moist but not too sticky.

5. Form the biscuits
Using your hands or a spoon, scoop out portions of dough and shape them into small biscuits. Aim for about 2-inch rounds and place them on the lined baking sheet, leaving a little space between each one. You should get about 10-12 biscuits, depending on size.

6. Bake to perfection
Pop the tray into the preheated oven and bake for 18-20 minutes or until the biscuits are golden brown on top. Keep an eye on them in the last few minutes to avoid overbaking.

7. Let them cool slightly
Once done, take them out of the oven and let them cool for 5-10 minutes. They’ll firm up a bit as they cool, making them easier to handle.

Tips for the Best Keto Biscuits

• Don’t skip the parchment paper
  Almond flour-based dough can stick easily, so lining your baking sheet is key to hassle-free baking.
• Use fresh jalapeños
  Fresh jalapeños have better flavor and texture compared to jarred ones. If you’re sensitive to spice, you can remove the seeds and inner membranes before dicing.
• Experiment with cheeses
  While cheddar works great, you can switch things up with mozzarella, pepper jack, or even gouda for a different twist.
• Make them smaller for snacks
  If you want bite-sized biscuits for snacking, shape the dough into smaller rounds and reduce the baking time by a few minutes.

Storing and Reheating

If you’ve got leftovers (which is rare because they disappear fast!), here’s how to store them:

• In the fridge
  Place the biscuits in an airtight container and store them in the fridge for up to 5 days.
• In the freezer
  For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag once frozen. They’ll keep well for up to 3 months.

To reheat, just pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes. You can also use a toaster oven or microwave, but the oven keeps them crispier.

What to Serve With Keto Jalapeño Cheddar Biscuits

These biscuits are versatile and pair well with a variety of dishes. Here are some ideas:

• Breakfast
  Slice them in half and stuff with scrambled eggs and bacon for a hearty keto breakfast sandwich.
• Soups and stews
  The cheesy, spicy flavor makes them the perfect sidekick for creamy soups or chili.
• Salads
  Serve alongside a fresh green salad for a light, low-carb lunch.
• On their own
  Honestly, they’re so flavorful, you can enjoy them plain as a snack or appetizer.

Nutrition Information (Per Biscuit)

Here’s a rough estimate of the nutritional breakdown for one biscuit, assuming you make 12:

• Calories: 170
• Fat: 14g
• Protein: 7g
• Net Carbs: 2g

These numbers may vary slightly depending on the specific brands of ingredients you use.

Variations You Can Try

• Bacon Cheddar Jalapeño Biscuits
  Add cooked, crumbled bacon to the dough for an extra savory boost.
• Herb & Cheese Biscuits
  Mix in chopped fresh herbs like chives or parsley for added freshness.
• Spicy Pepper Jack Biscuits
  Swap the cheddar for pepper jack cheese and throw in an extra jalapeño if you’re feeling bold.

Conclusion

These Keto Jalapeño Cheddar Biscuits are proof that low-carb eating doesn’t have to mean boring meals. They’re simple to make, packed with flavor, and perfect for everything from breakfast to a mid-day snack. Plus, they’re easy to tweak based on your personal taste—whether you want more spice, different cheese, or some added extras like bacon.

Make a batch this weekend, and don’t be surprised if they’re gone before you know it. They’re that good.

Print